Cook the rotini pasta in a large pot of salted boiling water according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water to cool.

In a large mixing bowl, combine the cooled rotini pasta with corn, cherry tomatoes, red onion, feta cheese, and cilantro. Toss gently to combine.

In a separate bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper until smooth.

Pour the dressing over the pasta mixture and gently toss until everything is well-coated.

Cover the bowl and chill in the refrigerator for at least 30 minutes before serving.

Before serving, stir the salad, taste and adjust seasoning if necessary, then serve chilled.